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Chilled Gaucamole soup

Chilled Guacamole Soup Topped with Roasted Vine Tomatoes, Corn and Feta


A delicious, slightly spicy soup that is rich and creamy – perfect as a cold starter.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
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2 x 200 g tubs Westfalia Spicy Guacamole
2½ C (625 ml) vegetable stock
¼ C (60 ml) cream
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) Parmesan cheese, finely grated
2 Tbsp (30 ml) coriander leaves
salt and pepper
350 g vine tomatoes
1 Tbsp (15 ml) Westfalia Plain Avocado Oil

To serve
4 tsp (20 ml) sour cream
1 (410 g) tin corn kernels, drained
100 g feta, crumbled
handful basil or micro herbs, to garnish
bread (optional)

Combine the Westfalia Spicy Guacamole, stock, cream, lemon juice, Parmesan cheese and coriander in a food processor. Blend until smooth and season to taste. Refrigerate for 1 hour.

Preheat the oven grill.

Pour the oil over the tomatoes and season lightly with salt and pepper. Place on a roasting tray and grill for 3-5 minutes until tender and lightly blistered.

To serve
Pour the soup into serving dishes. Add a dollop of sour cream to each bowl of soup and top with roasted tomatoes. Add the corn and feta. Garnish with basil leaves. Serve with bread, if you prefer.

Tip: If time allows, cut some slices of bread into small cubes. Drizzle with a little avocado oil and sprinkle with salt and pepper. Place the bread cubes onto a roasting tray in a single layer and cook under a preheated grill for a few minutes until golden and crisp. Serve the croutons on top of the soup. They add a lovely bit of extra crunch.